Raisin Stuffed Quail on a Spice Roasted Pear Nest With Pear Duck Demi Glacé

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 Oh so yummy!!! Try this Raisin stuffed Quail on a Spice Roasted Pear

Raisin Stuffed Quail

 

 

 

 

 

 

 

 

 

Raisin Stuffed Quail on a Spice Roasted Pear Nest With Pear Duck Demi Glacé
Serves 4
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Prep Time
30 hr
Cook Time
30 hr
Total Time
1 hr
Prep Time
30 hr
Cook Time
30 hr
Total Time
1 hr
For the Quail
  1. 4 Boneless Quail
  2. 3/4 cup golden raisins
  3. 3/4 cup pear brandy
  4. 1/2 cup duck stock (or chicken stock, I use "More Than Gourmet" brand)
  5. Duck fat or canola oil
  6. Salt and fresh ground pepper
  7. 1 Tbs. Butter
For the Pears
  1. 2 bosc pears, cut in half and cored
  2. 1/2 tsp. ground cardamom
  3. 1/2 tsp. ground cinnamon
  4. 1/4 tsp. ground nutmeg
  5. *Vanilla Salt
  6. fresh ground pepper to taste
  7. 4 tbs. butter
For the Spaghetti Squash
  1. 1 small sized spaghetti squash (may substitute butternut squash)
  2. 1 Tbs. ground cardamom
  3. 1 Tbs. Ground cinnamon
  4. 1 Tbs. Ground Nutmeg
  5. *Vanilla salt
  6. Fresh ground pepper
  7. Canola oil
For the Green Beans
  1. 1/2 pound Fresh green beans
  2. 3 Tbs. Butter
  3. 1/2 tsp. garlic powder
  4. 1/3 cup walnuts or almonds ( if desired)
  5. Salt and fresh ground pepper to taste
For the Green Beans
  1. Boil the beans for 5 min. in salted water, then drain and shock in ice water to stop the cooking process. Drain and sit aside. (this step can be done ahead).
  2. Heat a sauté pan and melt butter, then add beans and garlic, toss to heat through, top with nuts, if desired.
For the Spaghetti Squash
  1. Can be roasted ahead of time and reheated just before serving.
  2. Preheat oven to 400 degrees.
  3. Split the squash and remove seeds.
  4. Place the squash on a foil lined cookie sheet, cut side up, and drizzle with oil and sprinkle with spices, vanilla salt and roast, uncovered for approx. 20 minutes.
  5. Use a fork to scrape the squash into spaghetti-like strands. Reserve for plating.
For the Roasted Pears
  1. Preheat oven to 350 degrees.
  2. Sprinkle pear halves with spices, vanilla salt and pepper.
  3. Heat butter in an oven safe sauté pan and add the pears, cut side down.
  4. Sauté pears for 3 minutes, and place in the oven for an additional 10 minutes until just fork tender (careful not to overcook).
For the Quail
  1. 1 hour ahead, Combine the brandy and raisins in a microwave safe cup, and then microwave for 25 seconds and set aside to soften for 1 hour.
  2. Preheat the oven to 350 degrees.
  3. Drain brandy from the raisins and **reserve the brandy. Portion the raisins for all 4 quail and stuff each quail with the raisins.
  4. Season quail with salt and pepper, and tie legs with kitchen twine.
  5. Heat an oven safe sauté pan with duck fat or oil. Sear quail quickly on both sides just until lightly brown.
  6. Place the pan in the oven and roast and additional 4-5 minutes (quail should be cooked no more than medium rare).
  7. Remove the quail to a cutting board, and place the pan back on the burner and add the reserved brandy, and duck stock over high heat to quickly reduce. Whisk the butter in the sauce to give it a shine.
To plate
  1. Divide beans into 4 portions. Lay beans across the plate in a row, add small portion of spaghetti squash (or butternut squash) on top of beans, then top with roasted pear, then place quail on top of the pear and drizzle with the sauce.
  2. *Vanilla Salt- Place ¾ cup kosher salt and one whole vanilla bean, split down the center, into a food processor and pulse to grind. Place the vanilla salt in a sealed container or jar for a week. Use for roasting fruits, vegetables, crab, or lobster sauces.
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